Find the correct HSN (Harmonized System Nomenclature) and SAC codes for GST classification. Search by code, description, or category.
| HSN Code | Description | Type | Action |
|---|---|---|---|
| 2005 | Other vegetables, prepared or conserved (continued) | Goods | View Details → |
| 2007 | Jams, fruit jellies, marmalades, fruit paste | Goods | View Details → |
| 2008 | Fruit, nuts, fruit-peel, preserved by sugar | Goods | View Details → |
| 2009 | Fruit and vegetable juices | Goods | View Details → |
| 2101 | Extracts, essences, concentrated juice (spices) | Goods | View Details → |
| 2102 | Yeast, dead, inert preparations | Goods | View Details → |
| 2103 | Sauce and preparations, mixed condiments | Goods | View Details → |
| 2104 | Soup and broth preparations | Goods | View Details → |
| 2105 | Ice-cream and edible ice, not containing cocoa | Goods | View Details → |
| 2106 | Other food preparations | Goods | View Details → |
| 2201 | Waters including mineral and aerated | Goods | View Details → |
| 2202 | Waters with added sugar, non-alcoholic beverages | Goods | View Details → |
| 2203 | Beer made from malt | Goods | View Details → |
| 2204 | Wine of fresh grapes | Goods | View Details → |
| 2205 | Vermouth and other fortified wines | Goods | View Details → |
| 2208 | Ethyl alcohol undenatured, spirits, liqueurs | Goods | View Details → |
| 2209 | Vinegar and substitutes | Goods | View Details → |
| 2301 | Flours, meal from meat, fish, crustaceans | Goods | View Details → |
| 2302 | Bran, sharps and other residues from grain | Goods | View Details → |
| 2303 | Residues of starch manufacture | Goods | View Details → |
HSN (Harmonized System Nomenclature) is an international standardization system for classifying commodities. In India, it's used for GST classification.
Correct HSN classification ensures proper GST rate application, accurate returns filing, and compliance with tax regulations.
Services use SAC (Service Accounting Code) codes instead of HSN. These are listed in the 9900-9999 range in our database.